My Favorite Summer Mezzes, Freekeh Tabbouleh and Zucchini Tarator
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Recipes in this Video
2 recipes
Ingredients
- ●1 cup freekeh
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup parsley, finely chopped
- ●1/2 cup mint leaves, finely chopped
- ●1 medium tomato, diced
- ●1/2 cucumber, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup olive oil
- ●1/4 cup lemon juice
- ●Salt and pepper to taste
Instructions
- 1Rinse the freekeh under cold water until the water runs clear.
- 2In a pot, combine the freekeh, water, and 1/2 tsp salt. Bring to a boil.
- 3Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the freekeh is tender and the water is absorbed.
- 4Remove from heat and let it cool to room temperature.
- 5In a large bowl, combine the chopped parsley, mint, tomato, cucumber, and red onion.
- 6Add the cooled freekeh to the bowl with the vegetables.
- 7In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- 8Pour the dressing over the freekeh and vegetable mixture and toss to combine.
- 9Taste and adjust seasoning if necessary.
- 10Serve chilled or at room temperature.
Equipment
PotLarge bowlSmall bowlWhisk
vegetariandairy-freegluten-free
Zucchini Tarator is a popular dish in Mediterranean cuisine, often served as a refreshing side or appetizer, especially during warm weather.
Ingredients
- ●2 medium zucchinis
- ●1 cup plain yogurt
- ●2 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/4 cup fresh dill, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp lemon juice
Instructions
- 1Wash and grate the zucchinis using a box grater or food processor.
- 2Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 15 minutes to draw out excess moisture.
- 3After 15 minutes, rinse the zucchini under cold water and squeeze out any remaining moisture using a clean kitchen towel.
- 4In a mixing bowl, combine the yogurt, minced garlic, olive oil, chopped dill, lemon juice, black pepper, and red pepper flakes (if using).
- 5Add the drained zucchini to the yogurt mixture and stir until well combined.
- 6Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 7Transfer the mixture to a serving dish and drizzle with a little extra olive oil on top.
- 8Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- 9Serve cold as a refreshing appetizer or side dish.
Equipment
box gratermixing bowlcolanderkitchen towelserving dish
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